Quick Pea and Spinach Soup with Pesto

Quick Pea and Spinach Soup with Pesto

Ingredients

• 1 box (400g) frozen spinach
• 1 box (400g) frozen green peas
• 4-5 Art. l. basil pesto
• 500 ml cream, 20-30% fat
• 2 large onions
• 3 cloves of garlic
• 1 medium bunch of green onions
• butter and olive oil
• 0.5 tsp Sahara
• salt, freshly ground black pepper

Directions

1. Chop the garlic, onion and green onion finely. In a heavy-bottomed saucepan, melt the butter and olive oil in half, fry the whole onion and garlic, 5 minutes.
2. Add spinach and peas without thawing. Pour in 700 ml of boiling water, add salt, sugar and pepper. Bring to a boil, cook for 5 minutes.
3. Whisk the soup with an immersion blender, add the pesto and cream, stir and heat to a near boil. Pepper and serve.